Rachel Allens Chocolate Sticky Toffee Pudding Recipes

STICKY TOFFEE PUDDING

Steps:

• Moist, sweet, moreish and very straightforward to make, this is a guaranteed crowd pleaser. It can be prepared entirely in advance and will keep very well once cooked, lasting five or six days in an airtight box in the refrigerator or up to three months in the freezer. Before serving, just warm it up in a low oven for about 15 minutes covered (defrost first if it has been frozen).
• Preheat the oven to 350 degrees F.
• Butter and flour the sides of an 8-inch springform pan or an 8 by 8-inch square cake pan and line the base with parchment or greaseproof paper.
• Place the chopped dates and tea in a saucepan and bring to a boil. Cook for a few minutes to soften the dates, and then remove from the heat, and set aside.
• In a large bowl or an electric food mixer, beat the butter until soft. Add the sugar, and beat until the mixture is pale and fluffy. Beat in the eggs, 1 at a time, and then beat in the mixed spice and vanilla extract. Fold in the date mixture. Sift in the flour, and bicarbonate of soda, and gently fold in until combined.
• Pour the mixture into the prepared pan, and bake until the top is just firm to the touch and a skewer inserted into the middle comes out clean, about 45 minutes.
• Let the cake stand in the pan for about 5 minutes before removing and transferring to a serving plate. While the cake is cooking, make the Toffee Sauce.
• To serve: Cut the cake into slices, and serve with a scoop of vanilla ice cream or whipped cream and a very generous drizzle of warm toffee sauce over the top!
• In a saucepan set over a high heat, mix together the butter, sugar, syrup, cream, and vanilla extract. Bring the mixture to a boil for approximately 4 to 5 minutes, stirring regularly, until it has thickened. Serve warm.

RACHEL ALLEN'S CHOCOLATE STICKY TOFFEE PUDDING RECIPE

Steps:

• Preheat the oven to 180°C (350°F, gas mark 4). Grease the sides of a 20cm (8in) diameter spring-form tin and line the base with a round disc of greaseproof paper.
• Put the water in a saucepan, reduce to a simmer and soak the dates in it for 10 mins. At the same time, melt the chocolate in a bowl sitting over a saucepan of simmering water (also known as a bain marie).
• Cream the softened butter and sugar in a large bowl until pale and soft. Beat in the eggs one by one and then mix in the melted chocolate. Sift in the flour, bicarbonate of soda and baking powder, then add the dates and the soaking liquid and stir to mix. Pour the mixture into the tin and bake in the oven for 1 hr or until a skewer comes out clean when inserted into the centre. Allow to cool slightly before transferring to a plate.
• To make the toffee sauce, put all the ingredients into a saucepan on a high heat and boil them for 4-5 mins, stirring regularly, until they are smooth.
• To serve, place the cake on a large serving plate (with a rim or a lip around the edge) and pour some of the hot toffee sauce over the top. Serve the remaining sauce in a jug or bowl on the side.